CROSTINI WITH MUSHROOMS AND AIOLI

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Make and share this Crostini With Mushrooms and Aioli recipe from Food.com.

Provided by StreetChef

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

4 -5 ounces mushrooms, stems removed and sliced thin
3 tablespoons extra virgin olive oil
1 pinch sea salt
1 tablespoon sherry wine
1/4 cup garlic aioli (garlic mayonaisse) or 1/4 cup caesar mayonnaise
crostini
1 large garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons anchovy paste
1 teaspoon Dijon mustard
1 1/2 tablespoons fresh lemon juice
1/2 cup good mayonnaise

Steps:

  • Heat the 1 tablespoons olive oil in a pan that has a cover.
  • When the oil is hot, add the mushrooms, salt and sherry. Cover, and lower heat.
  • Cook until liquid is released from the mushrooms, about 10 minutes. Drain and set aside.
  • To make crostini slice baquette into 1/4" slices, brush slices with olive oil and bake in 375 deg. oven for 8 - 10 minutes.
  • Caesar Mayo/Dressing:.
  • Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.).
  • Spread with alioli and top with mushrooms.
  • Broil for about 30 seconds or until alioli starts to bubble. (Note: I used the caesar dressing and skipped the broiling step (it was really good but I still want to try the alioli.).

Nutrition Facts : Calories 236.4, Fat 20.4, SaturatedFat 2.9, Cholesterol 10.2, Sodium 482, Carbohydrate 9.4, Fiber 0.4, Sugar 2.7, Protein 2.2

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